stainless steel kitchenware

Eco-Friendly Cookware Without Endocrine Disruptors

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When you want to take care of yourself and yours, you often start with cosmetics or food. We start reading the labels, and little by little our consumption habits change. We are happy to be less poisoned with chemical pesticides, additives, etc. Now, what is the point of eating healthy, if it is to cook our food in kitchen utensils that are anything but healthy and ecological? Yes, cooking is a critical step, where toxic substances (endocrine disruptors, carcinogens, etc.) can become infected. We will watch how to chase the unwanted.

Who are the fake friends of our closets and shelves?

Teflon

Polytetrafluoroethylene (PTFE) is a non-stick coating, better known as Teflon. Beyond 260° C, a temperature that a heated stove reaches in less than 5 minutes, it breaks down and emits toxic fluorinated gases. Not crazy, you agree.

Aluminum

Very present in cooking, aluminum has yet nothing to do in contact with our food. Neurotoxic, it is often associated with Alzheimer’s and Parkinson’s diseases, in addition to being dangerous for the kidneys. However, under the effect of heat and acidity, aluminum particles could migrate from our kitchenware to the contents of our plates. Nothing of course, but in doubt, probably worth- he better do without it.

Plastic

Why avoid plastic in the kitchen? First, because some contain bisphenol A (BPA), an endocrine disruptor that is also carcinogenic and is often mentioned in the media. And there is BPA in polycarbonate, aka plastic water bottles, baby bottles and disposable cups. And then, because when the plastic is heated, particles migrate from your utensils and containers to your food.

Which Pan liner should I choose for cooking?

Uh, but then what remains as a solution to cook safely, and if possible respecting the environment, so much to do?

Natural cast iron stoves, frying pans, and grills

The natural cast is a mixture of iron and carbon, without varnish or coating of any kind. Unlike enamel, it does not wear and is not afraid of scratches: some manufacturers guarantee their stoves up to 25 years! Natural cast iron is a healthy and stable material: from a health and environmental point of view, it’s really the best.

Pans and saucepans in stainless steel or 18/10 stainless steel

The Stainless steel kitchenware is an alloy of iron and carbon, which comprises adding chromium and nickel. Thus, “18/10 stainless steel” means that there is 18% chromium and 10% nickel in your utensil. Stainless steel cookwares are a healthy and stable material, cheaper than cast iron.

Iron Stoves

The iron stoves existed for very long. If they have been a little neglected in homes, they are still used in the kitchens of professionals. Advantages: very affordable price, homogeneous heat diffusion and well-done cooking!

And ceramic stoves and pans?

Presented as ecological kitchen utensils, stoves, pans, saucepans, casseroles, etc. adorned with a ceramic coating are fragile, and therefore not durable. Very quickly, it cracks, putting food in contact with metals that sometimes cause problems, such as aluminum.

Cooking In Stainless Steel Pans – How Is It Done?

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We will say things as they are: cooking with stainless steel is not as simple at first as cooking with Teflon coated utensils, it requires learning to cook with them. However, it does not mean that it is not worth learning to cook with stainless steel utensils; it is worth learning for the durability and health benefits that this type of utensils has.

There is a very strong myth spread by some businesses that sell pots and pans of this material: stainless steel is non-stick. Reality is more complicated than that. It is true that stainless steel has a less porous surface than other materials that do not have non-stick coatings, however, if a pan is not used at the correct temperature and if certain types of food are cooked without the proper amount of water or fat to avoid sticking, those foods will end up sticking.

Speaking specifically about cooking in pans, which is the type of cooking that involves greater complexity with stainless steel, we see that there are two important factors to consider: control the correct temperature of the pan and the type of food we cook in the Stainless steel utensils.

The temperature of the pan when cooking

Making food in stainless steel at a uniform and correct temperature is very important to prevent it from sticking when cooked. This should be done every time you cook something in this type of pan, and you can follow the following steps:

  • Place the pan on the stove and heat it
  • After a short time, to measure the correct temperature of the pan, throw drops of water into the pan and observe the reaction of the water when touching the pan.
  • If the drops evaporate when touched, the pan is not yet at the correct temperature and should be heated a moment longer.
  • If the droplets falling into the pan are round as spheres and can be moved by tilting the pan easily without evaporating immediately, the pan is at the optimum temperature.
  • Now, the water should be removed from the hot pan with absorbent paper.
  • If you are going to cook foods that tend to stick to the pan, add oil to the pan and distribute it. If you do not need very high heat to reduce the power of the stove a little.
  • Finally, add the food and start cooking.

Types of foods and how to cook them

Now that you know one of the important factors to properly cook in Stainless steel kitchenware, the correct temperature, it is important to understand that despite the correct heating of the pan, not all foods will respond to heat in the same way and still there are some that can stick.

Foods according to the content of fat or water that they have in their composition are more likely to stick to a pan. Those with higher fat and water in their composition can be classified as wet foods, while those with little water or fat in their composition can be called dry foods.

As a general rule with few exceptions, dry foods stick more than wet foods and require the coating of the pan with some type of fat. On the other hand, wet foods do not need much extra fat in the pan to cook without sticking to the material and can even be cooked only with the fat that comes off the food if the pan is in an optimum temperature state.

What Is Low Temperature Cooking?

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Concretely it is a braising with very little water. It is therefore up to 95° C, but for some, it should preferably be closer to 60-70° C. Made from a natural water cycle, this type of cooking is favored by a temperature differential inside the cooking utensil itself. In this case, a thick bottom will accumulate a lot of heat, but it will diffuse more slowly at the top of the utensil because of the thick body of the utensil.

This configuration favors the condensation of the water at the top of the utensil because the colder it falls on the food. This natural water cycle, which takes place at moderate temperatures, keeps all the benefits of food, vitamins, and flavors.

In order for this type of cooking to take place under optimal conditions, it is necessary to avoid evaporation of the water. A heavy and well-sealed lid is necessary. It should be noted that cooking will also be longer.

Pro reactive, fast and precise cooking: integrated bottom and multilayer

I want to cook like a pro and perform precise cooking, and this is the type of stainless steel cookware I need!

With these multiple layers, in direct contact with the heat source, these utensils will heat quickly and evenly. The heat will diffuse impeccably on the entire pan or pan. Ideal for cooking meats or vegetables well seized, multilayer stainless steel ranges allow excellent control of cooking. Indeed, once the heat source lowered, these hyper-reactive materials will cool as quickly.

For example, you can make a caramel easy by starting at high heat and then lowering the temperature at the right time.

This type of Stainless steel kitchenware can also be adapted to cook long cooking heat will spread evenly over the entire pan, the pot or the pot.

However, for the same reason, these products are less suitable for low-temperature cooking. The temperature differential between the bottom and the top of the pan is not optimized for that.

If you have never cooked in Stainless steel kitchenware, here are some tips that will help you. You can cook meat, vegetables without fat. First, heat your stove on high heat, then add a few drops of water. If the drops of water roll on the surface of the pan then it is at a suitable temperature. Lower the heat to half and then add the vegetables. If the drops of water stat of evaporating and sizzle, you need to wait a little longer as the stove is not hot.

We always cook on low heat in a stainless steel pan. If you are cooking meat, do not return it immediately as it will hang. It is necessary to wait until the juices are released to be able to replace it. If your vegetables have hung up, you can add some water and scrape with a wooden spatula.

Recommended Stainless Steel Utensils

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If we enter a kitchen, we find pots, pans, woks, saucepans, skimmers and other kitchen utensils made with different elements.

This sometimes more than a benefit is a headache when choosing which one to buy.

In a previous post, we already talked about copper utensils in the kitchen, so this time, we will tell you more about another of the most used: steel.

Steel

Once we get involved in the matter, we will see that there are two main types of steel according to the tools.

We Show You Some Steel Utensils Can Not Miss In Your Kitchen

We are all aware of the importance of cooking utensils when it comes to cooking. It depends on them that we can serve the food in an adequate and hygienic way. Ideally, they also have a good resistance and are easy to clean, because if we do not use quality products, with each use they will lose properties and then they will be transferred to the food.

In our section of stainless steel utensils, you will find a wide variety of products for cooking. If you have a restaurant and kitchens continuously, have the best utensils is your responsibility to give a good service to your customers.

Most Recommended Stainless Steel Kitchen Utensils

There are many kinds of kitchenware you may need. The stainless steel ones are the most durable, resistant and of the highest quality, since they facilitate a good cleaning and do not rust with use when put in contact with hot liquids.

Let’s see some of the ones that you cannot miss in your restaurant:

Ladle: very useful to serve broths, soups, creams, and sauces of all kinds. With a long stick and a deep cavity, it is an essential utensil that you should definitely have in your kitchen.

Skimmer: although we commonly use it to remove food from the pan or pan, the skimmer also has the function of frothing, or in other words, removing the remaining foam in liquids and broths when cooking.

Spatula: it can be perforated or not perforated; it is a very useful instrument to serve tortillas, pizzas and other foods that can easily break.

Shovel: it is similar to the spatula, but of a larger size, it is ideal for serving fish, which can be easily disarmed when transferring from the pan to the plate.

Deep spoon: the deep spoon, unlike the clay, has an oval shape and not as deep as the clay. It can be used to transfer liquids from one utensil to another, for example, soups, purées, and sauces.

Fork: it has a handle and a head with two or three long teeth. It can be used for example to serve different types of pasta and allow us to fix and hold food without slipping easily, as would happen with another utensil.

Blender: the blender is important for beating, mixing and kneading soft foods, such as eggs, potatoes or fruit.

Strainers: very important to be able to separate the water or sauce with which it has been cooked, from the food that we want to extract from the saucepan.

Of course, these are not the only kitchen utensils you need to have: knives, openers, gauges and other items are also important.

How Many Elements Of These Do You Need?

As many cooks as there are in your kitchen, so that at no time no cook should wait for someone else to finish using it. It is also convenient, as a precaution, to have enough spare parts in case one of these elements has been used and has not yet been washed for the next use, so that productivity in the kitchen is not lost due to not having enough utensils.

Stainless Steel Cooking Utensils: How To Choose?

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Understand, navigate, and choose the most suitable. As usual, we try to give you a lot of information to make the right choice, the one that suits you.

1- Understanding the different types of stainless steel

Is 18/8 stainless steel less good than 18/10 stainless steel? Is it necessary to buy stainless steel 18/10 (pledge quality?) Before answering these questions, it is important to know what stainless steel is.

Stainless steel is an iron alloy to which is added chromium. It is the proportion of chromium that comes first in the title of steel. In the culinary field, it is generally 18%.

Why this proportion? Simply because it offers steel a very high resistance to corrosion. It is chromium (more precisely chromium oxide) that allows the stainless steel to become stainless.

Now that we get Stainless steel kitchenware, we are faced with another problem: the impact resistance. Indeed, with this type of alloy, the steel becomes too hard and particularly brittle. That’s why we add nickel. Although this metal can cringe because it is particularly allergenic, it has a very important function to obtain quality steel. It makes it possible to give ductility to steel, that is to say of flexibility and therefore of resistance. It is how one can obtain particularly robust and durable kitchen utensils.

2- Stainless steel pans and stainless steel pans with integrated bottom: what to choose?

Above all, it is important to note that stainless steel is not an excellent heat conductor. Indeed, as we saw above, stainless steel is an alloy in which iron is associated with other components. Of course, the conductivity of the iron is diminished. That’s why, on quality stainless steel ranges, we can often see a very thick bottom called classic or encapsulated sandwich bottom.

Integrated and multilayered background

We talk about integrated bottom simply when the cookware is designed in one piece.

Several layers of metals are superimposed, pressed and stamped to form a single piece. This is the case of the copper and stainless steel ranges. But also steel utensils composed of alternating stainless steel-aluminum-stainless ranging from 3 to 7 layers.

3- How to choose my stainless steel cookware?

Even if you can cook everything in any stainless steel stove or saucepan, the difference in design will have a real impact on the types of cooking you want to do.

To cook in a classic way

Opt for a sufficiently thick utensil (skirt and bottom) to have a durable product that cooks evenly. In short, a classic range but quality, pro or guarantee 25 years.

To cook on a daily basis, optimizing its long cooking and low temperatures

Choose a high-end product, semi-pro bottom, and very thick skirt. Robust and durable, this type of cookware will also heat up a bit more slowly. On the other hand, it will store the heat optimally, and it will allow continuing cooking over low heat.

It is a perfect design for cooking long, braised or simmered. For fans of low-temperature cooking, this is by far the most appropriate. Of course, this type of kitchenware will also allow you to cook daily, in a classic way.

Kitchen Utensils: Which Materials Are Safe?

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Steel is valid for all uses, wood not to burn and spoil pots, silicone is ideal for oven preparations, while aluminum is used to cook quickly and at high temperatures. Depending on the dish you want to prepare, choose the right utensil and pot to get a better result in complete safety.

Aluminum only for cooks

If you are not a skilled chef, do not use aluminum utensils because the risks of burning dinner are very high. Aluminum is the best conductor of heat and ensures rapid and optimal cooking for any preparation. This is why it is used in the kitchens of the restaurants: even if the aluminum pans have non-stick properties, the food tends to stick and cannot be put in the dishwasher. In addition, it is better not to use aluminum in prolonged contact with acidic foods such as tomatoes, lemon or vinegar, to avoid possible transmission of metal particles to foods.

Pots: thick bottom and stainless steel

Take the centimeter and measure the bottom of your pot, if it is not at least 3 mm high do not use it on the stove over high heat, or use it only to boil the water of the pasta.

Stainless steel utensils are by far the most widely used material for the pots for domestic use, the best is to 18/10 stainless steel that contains 18% chromium and 10% nickel. But steel is not a good conductor of heat, the walls of stainless steel cookware overheat easily and risk burning the food if it comes into contact with the flame. For this reason, many have a thick aluminum base.

Silicone: eye on first use

Practical, colorful, light, dishwasher safe, resistant to low and high temperatures, silicone has entered the kitchen forcefully because of these undoubted qualities. Used especially for baking trays and utensils such as spoons and spatulas is a safe material, provided it is of high quality (platinum silicone) and at first use, it is advisable to wash in the dishwasher and a cooking test with a mixture of flour, oil, and yeast then you’ll throw away. This is to avoid any processing residues that could move on food the first time the mold is used.

Kitchen utensils: which to choose?

Although they are less easy to clean, for cooking you prefer spoons, forks and wooden spatulas rather than plastic. Wood is a natural material that resists high temperatures, while plastic with heat tends to warp and deteriorates easily.

Wood utensils avoid burns, do not damage pots and non-stick coatings, but because of its porosity, wood tends to absorb odors and food so the tools must be washed carefully. In particular, in the case of wooden cutting boards, it is better to use a different one for meat, fish, and vegetables. More practical the spoons and ladles of steel, which must, however, have the handle covered with plastic, to avoid burns.

How To Care For Stainless Steel Dishes

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Stainless steel is one of the safest and quality materials from which modern tableware is made. But for pots, pans, sets of accessories and kitchen appliances to serve for a long time, you should adequately care for stainless steel utensils. This will help small secrets, which is not difficult to learn.

If the question is, what dishes to choose for your kitchen, you can recall several advantages of stainless steel cookware. This strength, hygiene, and beautiful appearance, such dishes do not enter into chemical reactions with food, easy to clean and does not form pores and cracks, where bacteria accumulate. It is this material has now become dominant in any kitchen.

Stainless steel is the best element for cookware, long lasting and good looking. Unlike non-stick cookware, however, it can be difficult to clean if misused. It is essential to learn how to clean your stainless steel the right way to remove the most stubborn stains. It is also possible to prepare them so that the surface does not attack, which will make cleaning easier. Here are some ways to clean and coat the pot.

How to care for Stainless steel dinner set immediately after purchase

  • First, you need to remove all advertising stickers from the dishes, wet them with warm water and remove them manually;
  • Before first use, wash the stainless steel dishes with warm soapy water and dry;
  • Glue remaining from the stickers can be removed with an alcohol-based solvent or with citrus juice;

How to use stainless steel dishes

There are general rules for all types of stainless steel utensils, which are useful to follow during the cooking process so that the utensils last a long time.

  • Do not leave empty dishes on fire. If this happens, let it cool down on its own;
  • The flame of the gas stove must not exceed the diameter of the bottom of the pan (pan);
  • To prevent scale, add salt to food only after boiling water in a saucepan;
  • The white precipitate from hard water can be removed by boiling water and vinegar in a saucepan;
  • All drips of fat and traces of “runaway” milk from the outer surface of the dish must be removed before the next use;

How to wash stainless steel dishes

  • It is recommended to wash the Stainless steel kitchenware sometimes after cooking, in order not to disturb the coating as a result of a sharp temperature difference;
  • If the instruction on the use of dishes allows you to wash in the dishwasher – be sure to soak in soapy water;
  • Do not use metal sponges, abrasives, caustic cleaners and alkaline products containing chlorine and ammonia for cleaning;
  • If scratches come into sight on the surface of the dishes, replace the detergent with a softer one;
  • To remove traces of burnt food, fill the pan with hot soapy water and boil for 5-10 minutes, then remove the contamination with a sponge;
  • After washing any dishes, it is desirable to wipe dry

Stainless Steel, What Do We Call It?

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What we consider stainless steel is an alloy of nickel and manganese chromium.

That stainless steel does not oxidize, it is not true, and depending on its composition it oxidizes more or less, and has different behaviors. To avoid this you have to follow several tips:

The more polished the harder it is, the oxygen

  • Do not scratch the surface with sharp, cutting or hard scouring needles
  • Do not use any chemical product that damages the outer layer
  • avoid contact with other ferrous objects in continuous and with humidity
  • Depending on the composition of the materials they are classified differently.

This stainless steel does not have any chemical component, it is very stable in high temperatures, it can reach 400 degrees without modifying its structure, it does not have pores, it does not pick up flavors or odors, it can be said that it is a very safe material since it does not give off any type of material.

We could say that it is the most used in the industrial kitchen, in work tables, cabinets, shelves, sinks, sinks etc.

For a simple check, we only need to put a magnet and it does not have to be fastened, instead, there is some case that the magnet adheres to this material, that is due to the manufacturing process, friction in the presses, polishers, etc. But in that case it adheres with very little force, it is released very easily

316 stainless steel

Also known as “marine grade” steel, has a 316L variant, this steel has less carbon in its alloy, this makes it less elastic but it gives better weldability and greater resistance to corrosion by salts and humid environments.

In the kitchen, 316 Stainless steel utensils are used mainly in pressure vessels, in other uses, boats, boilers etc. To check this material we would also do it with the magnet and it does not have to be fastened.

Stainless steel 430

It is a material of worse quality than the 304, its soldiers being less resistant and its oxidation capacity is much higher.

Currently and to reduce costs in the products, we find in the market a large quantity of stainless steel machinery and furniture built with this material since it is more economical.

This stainless steel has more ferritic parts and the magnets are attracted

Stainless steel 420

It is used to make cutlery and other Stainless steel dinner sets, to one that is of lower quality material, with a low percentage of carbon, less than 0.5%, it is less resistant to abrasion, being less hard.

A way to know if a covered is made in one or another steel is by means of a magnet, the steel 420 adheres strongly to the magnet,

This simple check with the knives does not work because for a good and durable cut they are made with a martensitic stainless steel, this one is attracted by the magnet.

EVOLUTION OF STAINLESS STEEL IN INDUSTRIAL KITCHENS

Although stainless steel was discovered at the beginning of the twentieth century it was not until a few decades later that it was incorporated into the kitchen, the evolution of steel has been remarkable over the years, today we have many appliances and utensils in our kitchens, in fact in the most important kitchens internationally more than 90% of their pots and pans are made of stainless steel.

Stainless Steel Cutlery for Hotels and Catering

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The presentation and the visual model of stainless steel cutlery for a restaurant’s catering is not the only detail to be taken into account. As a tool, you have the obligation to effectively fulfill the function you perform. At this point, the material from which the cutlery is made will determine its usefulness and, therefore, its profitability.

The 18/10 stainless steel is optimal for producing high-quality cutlery. They are designed to withstand intensive long-term use. In catering, cutlery that wears out slowly each time they pass through the dishwasher is the order of the day. This material, however, gives the cutlery a good resistance and, in addition, respect the Arcoroc crockery without scratching it. This is because they are designed to repeatedly pass through the industrial dishwasher.

Each stage of Steel Bartan manufacturers has rigorous controls that ensure a perfect finish. This indisputable system, together with the strict respect for technical specifications, gives the 18/10 stainless steel cutlery the maximum reliability and durability. In addition, to ensure its strength, its thickness is carefully examined.

Whether in a gourmet restaurant, a cafeteria, or a bistro, guests are sensitive to the style and care of their well-being and comfort. This includes dishes and silverware.

SPECIFIC RULES

Fork

It is always placed to the left since the diner that uses a knife and fork will take it with that hand. It does not matter if the fork is meat or fish, this placement will always be respected. If you put both, it is usual to place the fish outside, since it is used before. Next to them should be the napkin.

They should be perfectly aligned at their base and with the tips always looking at the center of the table, in this way they will give the client a sense of order, balance, and harmony.

The knife

On the opposite side, we find the knives, which are placed to the right of the diner, always placing the edge inwards, looking at the plate.

The Spoon

This, like the knife, we find it to the right of the crockery with the concavity up, but it is completely placed on the outside since it is usually used before.

The dessert cutlery

It is common to place them at the same time the dessert is served and once all the cutlery is removed from the table service. But it is true that there are many occasions in which we can see them from the beginning, it is in this case that they are located in the upper part of the plate.

The spoon will be placed with the handle to the right and the fork to the contrary, with this to the left. If there is also a knife for the dessert, it will be placed in the same direction as the spoon.

Do not hesitate and begin to put a touch of quality and distinction in their tables. Cutlery is one of the most important aspects of the Stainless steel kitchenware and the one that the diner first sees when he takes a seat. Food is not the only thing that matters the presentation also have a great importance.

What are the advantages of stainless steel for its cookware?

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Stainless steel or stainless steel is one of my favorite materials for my cooking utensils. Made from more than 10% chromium, this steel alloy is heat and moisture proof. It reacts very little to corrosion and therefore does not deteriorate into rust thanks to the presence of a passive surface film. It is entirely in line with other common kitchenware materials. But what are the advantages of stainless steel? I make the point with you!

Stainless steel is one of the most natural materials for kitchen utensils. Health issues mainly motivate people who go to this material.

Indeed, some materials react under the effect of heat and release toxic elements that propagate in the food. This is not the case for stainless steel that is not subject to high-temperature oxidation. It does not disintegrate in contact with the various elements that surround it. It is therefore unlikely to be ingested over time.

Stainless steel requires little fat

Stainless steel kitchenware also has some advantages regarding cooking. It allows to make leather meat and poultry without fat, and it is a real advantage for those who prefer a balanced diet. Be careful, cooking without fat in a stove or a stainless steel pot is not suitable for all ingredients. It will be necessary to find the good recipes where the elements would not stick to the material during the cooking.

Then, the thermal conductivity of stainless steel may be lower compared to other irons. However, it requires less energy to cook, but to make considerable energy savings, it is necessary to apply some eco-responsible tricks like those you will find on this publication.

Also, cooking with stainless steel cookware is more economical. Indeed, this material already costs less to purchase. Also, it allows you to save energy, and as it has a long life, you will not need to change frequently kitchen equipment.

Stainless steel is easy to maintain

Maintenance is another plus point of stainless steel. Moreover, it is better to turn to utensils that can easily be kept every day when cooking daily. Thus, use a stainless sponge to avoid scratching the material. Stainless steel is also scratched with difficulty, but it retains all its strength even if it is scratched unlike some materials like Teflon that becomes toxic by being damaged.

In any case, the only maintenance to be done is to remove food residues stuck to the utensil. And the stainless steel cleans very quickly since it is enough to pass under the water for everything to take off. You will have to do this after each use, and that’s it.

If you have never cooked in Stainless steel utensils, here are some tips that will help you. You can grill meat, vegetables without fat. But there is something to know: the test of the drop of water. This test shows if your stove is at the right temperature. First, heat your oven on high heat, then add a few drops of water. If the tears of water roll on the surface of the pan (Leidenfrost effect) then it is at a suitable temperature. Lower the heat in half and add your food. If the drops of water evaporate and sizzle, wait a little longer, your stove is not hot enough.